Zucchini Scramble

By Linda Etherton08/23/2010(Updated April 12, 2013)

Two out of three zucchini plants are still in my garden, but they are no longer producing. I had a little bit of powdery mildew which I was able to control, but the real problem was squash vine borer. Those little buggers can kill a plant quickly. My remaining plants are hanging on, and I keep hoping I’ll find a nice size zucchini on them again. All I’ve harvested over the past couple of weeks has been a couple of tiny zucchini that would not get any bigger.

I am still getting some zucchini from my CSA box, though, and since it’s one of our favorite vegetables, I’m always interested in zucchini recipes. This modified recipe came from that cookbook I found at the library this summer.

Comments

Sounds yummy and exactly like something I would do to use up a never ending crop of zucchini!

My recipe last night was this: 2 cups large cubed zucchini, 1 large onion sliced pole to pole, about 1 cup sliced red pepper (I had this in the freezer so I just used what I had, but you could use more), 1 lb smoked sausage. Cook veggies until just tender, add sausage and cook until heated through. Salt and pepper to taste. Serve with steamed rice. Yummy!

I can attest that you can totally skip the flour. I also skipped the oil too, by cooking the meat first in a non-stick pan. I’m on a liver detox program right now and there are no grains and only organic olive oil spray allowed in cooking. Oh, and no salt and pepper so I substituted coconut aminos and white pepper (not sure why white pepper is allowed and black pepper isn’t–I think it has something to do with black pepper being more irritating to the digestive system). To help compensate for the reduction in saltiness, added more garlic and herbs. It was still great. It was so nice being able to have a great tasting meal that fits into my highly restrictive diet. Oh, and I added some sliced mushrooms to the mix so I skipped the water in the eggs (there’s a lot of moisture that comes out of mushrooms as they cook). Scrambling the eggs with an immersion blender seems to make the water moot.

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